August 4
Learn about the simple beauty of meat curing with Chronogram Food and Drink Editor Peter Barrett. The class, part of a series held in his Woodstock home, will cover how salt works to cure meat, how water is drawn out to add flavor, and how different cultural traditions handle different cuts. Demonstrations include duck prosciutto, guanciale (pig jowl), gravlax (salmon), bresaola (beef eye round), and discussions will be held about smoking techniques for making pastrami and bacon. Tastings of meats that Barrett prepares ahead of time are available during and after demonstrations. Classes are $60 per person.10am-1pm. Acookblog.com.
This article appears in August 2012.
